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Cocoa Brownies with Peanut Butter Chocolate Icing

There was some peanut butter chocolate icing left over from a peanut butter chocolate cake I made the other day and, needless to say, I didn't want it to go to waste! Instead of making another cake, I made a batch of cocoa brownies and topped it off with what remained. These cakey brownies are so good, they don't even need any icing, but the icing is so good it raises these brownies to a delicious level of decadence.

Sift together the flour, cocoa, baking soda and salt in a medium bowl. In a large bowl, beat the butter, sugar, eggs and vanilla with an electric mixer until fluffy — about 3 to 4 minutes. Stir in the dry ingredients and beat until smooth — about 2 minutes.

Transfer the batter into the prepared pan and bake for 30 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Let cool on a wire rack.

Meanwhile, begin the icing by placing the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, butter and peanut butter over medium heat in a small saucepan. Once the sugar has dissolved and the butter has melted, bring the mixture to a boil. As soon as it reaches a boil, remove from the stove and pour over the chocolate. Wait 5 minutes, and then stir the mixture until smooth and well combined. Chill for 5 minutes in the refrigerator.

Spread the icing over the brownies with a spatula, cut into pieces, and serve warm or cool.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.